Sweet Slop (Sweet Shredded Beef Burrito/ Taco filling)
Combine in a large skillet:
2 T salt
2 T olive oil
1 small onion diced
1 can roast beef (mostly drained)
1 small can diced green chiles
1/3 cup brown sugar
1/4 cup honey
1 can diced tomatoes (Mexican flavored works well)
1 can pinto beans
1 can great northern beans
2 cups frozen corn
2 cups cooked brown rice
Serve on warm tortillas with avocado and sour cream
Notes: For years I have been making a food that a band member named, "Slop." It is intended to be a burrito mix. We keep it in the fridge and freeze and scoop it on the tortillas with cheese, sour cream or whatever is in the house.
Slop started as a chicken burrito dish. Then then we went veggie, I took the chicken out and stuck to beans. Now I am adding meat back it with canned roast beef. This is a great use of canned meat for those of you who keep it for food storage.
This Sweet slop was created on a day that I could not get to Costa Vida, but I wanted a sweet pork type dish. When I want it to taste like I am out on the town, I no not add the rice into the slop. When we are back to normal, the rice goes in which makes the mixture last a lot longer. Lately, I have loved adding sliced avocado to my slope burritos.
